let them eat cake // berry cream cake

19 June 2012

My mother-in-law had a new challenge for me: re-create the Berry Chantilly Cake from Whole Foods. We don’t have a Whole Foods, so I had no idea what I was trying to accomplish, but I googled it, and was worried that I might have bitten off more than I could chew. It looked fantastic and, according to her, was the best cake ever. Gulp.

My googling also led me here and I figured it was a good place to start. That recipe used a Mascarpone cream cheese frosting rather than traditional Chantilly cream, which I thought was a brilliant idea. I also found Whole Foods’ description of their cake and it said it was just sponge cake with fresh berries and cream filling. Okay, I can do this.

And I did. Husband proclaimed it his new favorite cake of all time and I will now be making it for him daily. I didn’t think anything could topple his obsession with my carrot cake but I guess I was wrong. And will now have to re-think my tradition of making carrot cake for his birthday. Also, we’re trying to convince his mom to get on a plane simply to come eat cake.

In large bowl, whisk together Grand Marnier, orange juice, and powdered sugar.

Stir in berries, making sure to coat completely. Cover and chill for at least 30 minutes.

Cake

Preheat oven to 325°

Beat eggs on high speed for 5 minutes. Add sugar and beat for 5 more minutes until very fluffy.

Add butter, heavy cream, vanilla, and vinegar and mix just until incorporated.

Gently mix in flour, starch, baking powder, and salt, stirring just until combined.

Divide batter between two greased and floured 9″ cake pans. Bake at 325° for 20-25 minutes or until tooth pick inserted in center comes out clean. Let cook in pans for 5 minutes then transfer to greased wire rack to cool completely.

Berry Sauce

Combine all ingredients in saucepan and simmer over low heat until thickened and berries have broken down.

Remove from heat and strain to eliminate seeds.

Allow to cool, but not set up.

Frosting

In chilled bowl, beat cream and almond extract on high speed until soft peaks form.

Whip cheeses and powdered sugar together until creamy.

Gently fold the cheese mixture into the cream until completely incorporated. Use immediately.

Assembly

Whew! You made it!

Slice the sponge cakes in half so that you now have 4 layers of cake. Place one layer on serving platter.

Pipe a thick layer of frosting around the edge of the layer. The goal is just to form a barrier so that the berry sauce doesn’t escape to the outside of the cake. This is where I differ from the Whole Foods version. From what I can gather, they cover a whole layer with frosting and then add just a few berries and hardly any berry sauce. After trying many ways, we like it best overflowing with berry sauce and berries in the layers and all of the frosting on the outside. But it’s your call.

Top with berry sauce, covering entire layer. Then add berries (but not the marinade. You don’t need to drain them, just use a slotted spoon). You will need 3 layers of berries and sauce plus some for the top, so divide accordingly.

Place the next layer of cake on top and repeat steps three and four. Then do it again.

Place the last layer of cake on top. Frost and decorate cake with remainder of frosting, berries, and sauce. It’s best to have a thick layer around the edge so that the berries and sauce don’t run off.

Sit, back, relax, and enjoy the fruits of your labor.

High-Altitude Recipe

A fabulous reader named Rachel sent me these adjustments if you’re making the cake at high altitude. Thank you, Rachel!

4 eggs

1 1/2 cups sugar

2 tsp vanilla

5 Tbs butter, melted

1 cup + 1 Tbsp heavy cream (I used a mixture of heavy cream and whole milk since I had ran out of cream)

1 Tbsp apple cider vinegar

2 cups + 2 Tbsp flour

2 Tbsp corn starch

2 tsp baking powder

1/2 tsp salt

*Bake at 340 degrees for 20 mins (plus or minus a minute depending on your oven).